Bacon Spinach Omelette Recipe
Breakfast omelet with egg, spinach, tomato, and cheese. The perfect combination of a hearty breakfast.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 omelet
- 4 eggs, whisked
- 3 Tbsp half/half or milk
- salt & pepper, to taste
- 1/2 cup spinach, chopped
- 1/4 cup cherry tomatoes, sliced
- 4 slices bacon, cut and cooked
- 1/2 cup cheese, grated
Preheat oven to broil (450°F).
Cut bacon into small slices and cook the bacon until desired crispiness. Remove bacon from pan, leaving the grease in the pan.
Slice tomatoes in half or quarter. Chop spinach.
In a bowl beat eggs. Add half and half, salt and pepper to taste and beat again.
Reheat the grease in the pan, once hot, pour the egg mixture.
Cook on medium/high heat for about 1-2 minute or until the bottom of eggs are cooked.
Add the spinach, tomatoes, bacon and cheese.
Place into the oven. Let cook for about 1-2 minutes or until eggs finish cooking on top. (Be careful with the handle on the pan when removing, it will be hot.)
Remove from oven, close sides over. Top with any remaining ingredient, if desired. (If adding cheese to the top of the omelet, return pan to oven until cheese melts on top.)
Calories: 883kcal | Carbohydrates: 7g | Protein: 49g | Fat: 71g | Saturated Fat: 29g | Cholesterol: 776mg | Sodium: 1218mg | Potassium: 696mg | Sugar: 4g | Vitamin A: 3180IU | Vitamin C: 12.7mg | Calcium: 572mg | Iron: 4.5mg